- Calories 144
- Fat 7.9g
- Satfat 3.6g
- Monofat 2.6g
- Polyfat 0.9g
- Protein 4g
- Carbohydrate 14g
- Fiber 1g
- Sugars 9 (est. added sugars 8g)g
- Cholesterol 38mg
- Iron 1mg
- Sodium 134mg
- Calcium 55mg
Matcha Cheesecake Bars
A good hit of lemon rind offers a sunny lift that balances the earthy matcha.When making the pistachio shortbread crust, be sure not to press the mixture too firmly into the dish; that’ll compact it and make the crust tough.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pistachios, sugar, and 1/4 teaspoon salt in a food processor; pulse until pistachios are finely chopped. Add butter; pulse until mixture resembles coarse meal. Add oil and ice water; pulse until moist. Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Gently pat mixture into an even layer in dish. Bake at 350° for 23 minutes or until lightly browned. Remove from oven, and cool completely.
Step 3
Reduce oven temperature to 325°.
Step 4
To prepare filling, wipe food processor clean. Combine milk and next 6 ingredients (through cream cheese) in processor; process until well combined, scraping sides of bowl as necessary. Add eggs; pulse until well combined. Pour filling over cooled crust. Bake at 325° for 25 minutes or until set. Remove from oven, and cool to room temperature. Cover and chill.
